Heat oil in a large Dutch oven. Season meat with salt and pepper. Brown meat on all sides, about 10 to 15 minutes. Set meat aside.
Pour off any excess oil. Add wine and bring to a boil. Lower heat to a simmer and cook, uncovered, for about 10 minutes. Whisk in the mustard. Add the meat, onions, tomatoes, garlic, herbs and bay leaves. Cover and simmer for 2 to 3 hours, until meat is fork tender. Remove bay leaves and serve while hot.

*A daube is a French pot roast that is usually made with red wine. This white wine version is a bit lighter than the classic version.